CHICKEN AND WHITE BEAN STEW

Posted in Poultry, Soups by

One more example of a recipe in which looks do not do it justice… This was so delicious, it goes into our regular rotation, although the weather for this type of meal is coming to an end. Comfort food without being overly heavy. Please give it a try, you won’t be disappointed.

CHICKEN AND WHITE BEAN STEW
(slightly modified from The New York Times)

1 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
2 sage sprigs
Salt and black pepper
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 (15-ounce) can white beans, drained
1 bunch spinach leaves, coarsely chopped
fresh lemon juice to taste, for serving


In a large pot or Dutch oven, melt the butter and olive oil medium. When foaming, add the shallot and sage, season with salt and pepper. Cook, stirring often, until softened and golden. Remove the sage sprigs.


Add the chicken, broth and white beans. Bring to a simmer over medium heat, then reduce heat to low, cover the pot and simmer until the chicken is cooked through, 15 to 20 minutes, depending on the thickness of the meat.

Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken. Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper, squirt the lemon juice right before serving.

ENJOY!

to print the recipe, click here

Comments: I love the way smashing the beans will give this stew a creamy, luscious texture, without any need to add heavy cream. I was pleasantly surprised by how much we enjoyed it, because it is such a simple preparation. You can use kale or other hearty greens instead of spinach, and add more beans, but I lightened it up a bit from the original. Leftovers are superb even after two days in the fridge. When I had the leftovers, I added a bit of harissa to my bowl, and that was a pretty nice touch, consider incorporating it into the recipe if you like some extra spice. Because, yes… some like it hot (wink, wink).


ONE YEAR AGO: Quilted Focaccia Buns

TWO YEARS AGO: Chocolate-Covered Oreos

THREE YEARS AGO: Zucchini-Chickpea Baked Bites

FOUR YEARS AGO: Slow-Cooker Hoisin Pulled Pork

FIVE YEARS AGO: I Will Cracker you Up

SIX YEARS AGO: Pickling Ribbons

SEVEN  YEARS AGO: Green Beans and Carrots with Spicy Almonds

EIGHT YEARS AGO: Quiche 101

NINE YEARS AGO: Persian Butternut Squash Soup

TEN YEARS AGO: Walnut Cranberry Sourdough Bread

ELEVEN YEARS AGO: Ottolenghi in Brazil?

TWELVE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THIRTEEN YEARS AGO: 2012 Fitness Report: P90X2

FOURTEEN YEARS AGO: Caramelized Bananas

FIFTEEN YEARS AGO: Roasted Lemon Vinaigrette

SIXTEEN YEARS AGO: Whole Wheat Bread

SCALDED BUCKWHEAT FLOUR AND HONEY SOURDOUGH

Posted in Breads by

This wonderful bread was inspired by The Perfect Loaf, but I modified it quite a bit. Check his site for the original, which makes two loaves and includes a few extra instructions I omit.


SCALDED BUCKWHEAT FLOUR AND HONEY SOURDOUGH
(adapted from The Fresh Loaf)

for the levain:
27 g whole wheat flour
27g water
27g sourdough starter

flour scald:
23g buckwheat flour
37g boiling water

autolyse step:
320g bread flour
95g whole wheat flour
270g water
All of the flour scald

main dough:
45g water
9g salt
all the level
40g honey

sesame seeds for decoration (optional)

Prepare the levain: mix and allow it to ferment for 3 hours. At the same time make the buckwheat scald by mixing the flour with boiling water. Mix well into a paste. Cover and reserve.

Do the autolyse step: Combine flours, water, and scalded buckwheat in the bowl of your KitchenAid mixer. Use your hands or the dough hook to mix the ingredients until the flour is all incorporated. Cover and let it at room temperature for 1 hour.

Add the levain, additional water (hold some back and see if the dough can take the full amount), salt, and honey. Turn the mixer with the dough hook and knead for 3 minutes in low-speed. Turn the mixer off, wait for 5 minutes and turn it on again at low-speed for 3 to 5 more minutes. Remove a small portion of the dough to monitor fermentation.

Ferment for 3 hours (I used my proofing box set at 78F), with folds at every 30 minutes. Allow the dough to sit undisturbed until it increases by 50% in volume. I left mine for a total of 6 hours.

Pre-shape the dough, allow it to rest for 15 minutes and shape as a ball. Place it in the fridge overnight.

Next morning, freeze the dough for 20 minutes to make it easier to handle. Spread black and white sesame seeds over parchment paper. Invert the dough on the seeds, roll to coat it well. Slash if so desired.

Bake in a Dutch oven at 450F for 30 minutes with the lid on, remove the lid and bake for another 15 minutes.

Allow it to cool completely before slicing the bread.

ENJOY!

to print the recipe, click here

Comments: We loved this bread! It has a smoky quality, probably due to the scalded buckwheat flour, perfect for ham or smoked salmon. It is hearty, very flavorful, with a nice crumb and perfect crust. I highly recommend you try this recipe, or go for the original from The Perfect Loaf, that has a much higher proportion of whole-wheat, and uses malt syrup and aniseeds.

.

I am definitely going to make it again!

ONE YEAR AGO: Three Adorable Cookies

TWO YEARS AGO: Ube Sourdough, Two Ways

THREE YEARS AGO: Brown Butter Dulce de Leche Cookie Cups

FOUR YEARS AGO: Chicken Poblano Tortilla Soup

FIVE YEARS AGO: Kung Pao Chicken

SIX YEARS AGO: Galette de Rois

SEVEN YEARS AGO: Sous-Vide Overnight Oatmeal

EIGHT YEARS AGO: A Valentine’s Day Opera

NINE YEARS AGO: Incredibly Simple Times Four

TEN YEARS AGO: Walnut-Cranberry Sourdough Bread

ELEVEN YEARS AGO: Ottolenghi in Brazil?

TWELVE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THIRTEEN YEARS AGO: 2012 Fitness Report: P90X2

FOURTEEN YEARS AGO: Caramelized Bananas

FIFTEEN YEARS AGO: Roasted Lemon Vinaigrette

SIXTEEN YEARS AGO: Whole Wheat Bread


LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher


SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

.

x

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste


Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

ONE YEAR AGO: Three Adorable Cookies

TWO YEARS AGO: Ube Sourdough, Two Ways

THREE YEARS AGO: Brown Butter Dulce de Leche Cookie Cups

FOUR YEARS AGO: Chicken Poblano Tortilla Soup

FIVE YEARS AGO: Kung Pao Chicken

SIX YEARS AGO: Galette de Rois

SEVEN YEARS AGO: Sous-Vide Overnight Oatmeal

EIGHT YEARS AGO: A Valentine’s Day Opera

NINE YEARS AGO: Incredibly Simple Times Four

TEN YEARS AGO: Walnut-Cranberry Sourdough Bread

ELEVEN YEARS AGO: Ottolenghi in Brazil?

TWELVE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THIRTEEN YEARS AGO: 2012 Fitness Report: P90X2

FOURTEEN YEARS AGO: Caramelized Bananas

FIFTEEN YEARS AGO: Roasted Lemon Vinaigrette

SIXTEEN YEARS AGO: Whole Wheat Bread

BAKING WITH LOVE

Posted in Cake, Cookies by

Valentine’s Day is just about here! Today I share a few ideas to sweeten up this special weekend… Make sure to visit my cookie blog tomorrow for a series of cookies that celebrate love. And now, let’s get started, shall we?

.

x

I open this post with a Vanilla Pound Cake with Hibiscus Glaze


VANILLA POUND CAKE WITH HIBISCUS GLAZE
(from The Bewitching Kitchen)

for the cake:
3 sticks (339g) unsalted butter, softened (room temperature)
8 oz Cream Cheese, at room temperature (one regular package)
2 + 1/2 cups (500g) sugar
1 tsp salt
2 tsp vanilla paste or extract
6 Eggs, at room temperature
3 cups (375g) flour

for the glaze:
3 tablespoons hibiscus tea
200g powdered sugar
squeeze of lemon juice

Heat oven to 325F.

Cream butter, cream cheese and sugar with hand mixer until light and fluffy. Pound cakes do not contain leavening agent, so make sure to work the butter until fluffy. Add salt and vanilla, beat well.
Add eggs one at a time, mixing after each addition. Gradually mix in the three cups of flour.

Pour into well greased bundt pan. Bake for about 90 minutes, covering with foil if the top gets too brown before a toothpick inserted in the center comes out clean.

Wait for 15 minutes before un-molding over a rack. Let the cake cool completely, then make a glaze whisking all the ingredients. Pour the glaze over the cake, decorate with sprinkles, if desired.

ENJOY!

to print the recipe click here


Comments: The Bundt pan I used is this one. Any cake will look good with a simple dusting of powdered sugar, but I decided to go with a light glaze and sprinkles.

x

CHOCOLATE-COVERED
BROWNIE HEARTS


If your heart is set on chocolate, but you don’t feel like a simple tray of brownies, here is a very cute idea… Bake the brownies in a heart-shape silicone mold, then use the same mold to coat each piece in chocolate (I went with compound chocolate dyed red). I used these molds to bake and coat the brownies. And my favorite recipe for the little cakes (check here).

When you bake the brownies, the bottom side, that touches the mold, will be super flat. You can flip them when you coat and place the non-flat side touching the chocolate. That will end up smooth, so both sides of your little cakes will be nice and flat.

So the process goes like this: bake the brownies, cool them completely in the mold. Freeze for 10 minutes to make sure the brownie will be nice and firm. Remove cakes. Wash the mold, dry well. Melt compound chocolate in the color of your choice, add a layer to the bottom of the mold and immediately insert the cake back. Push gently all the way down. Make sure you see the chocolate coming up a bit around the edges, no need to come all the way to the top. Freeze for 15 minutes. Un-mold, and decorate.

Once they are coated, you can pipe a drizzle of melted chocolate and add sprinkles.

.

.

x

CHOCOLATE-COVERED OREOS

No need for recipe, just a little festive decoration, made with Royal icing and sanding sugar. Leftover melted chocolate was used to form little hearts using this mold.

x

VALENTINE’S SQUARE CAKE

I cannot share the recipe, as it is copyrighted. Published as Sunny Sprinkle Layer Cake, it is in a great book by Molly Gilbert called Sheet Pan Sweets. I baked it in a half-sheet pan, then cut 4 squares to make the layers, used a simple American Buttercream to frost it. It was not easy to frost smoothly a square cake, but oh, well. What does not kill you, makes you stronger.

.

I wish you a wonderful weekend, no matter where you stand on the festivities of February 14th!

ONE YEAR AGO: Baking with the Heart

TWO YEARS AGO: Baking with the Heart

THREE YEARS AGO: Roasted Cauliflower with Chickpeas and Quinoa

FOUR YEARS AGO: A Savory Phyllo Pie

FIVE YEARS AGO: Nut-Free Lady Grey Macarons

SIX YEARS AGO: Mini-Heart Cakes for your Valentine

SEVEN YEARS AGO: Blue Moon Milk

EIGHT YEARS AGO: Slow-Cooked Chicken Meatballs

NINE YEARS AGO: Zesty Flourless Chocolate Cake

TEN YEARS AGO: Maple Pumpkin Pecan Snacking Cake

ELEVEN YEARS AGO: Silky Gingered Zucchini Soup

TWELVE YEARS AGO: Sweet Fifteen!

THIRTEEN YEARS AGO: Sesame and Flaxseed Sourdough

FOURTEEN YEARS AGO: Green Beans with Miso and Almonds

FIFTEEN YEARS AGO: Saturday Morning Scones

SIXTEEN YEARS AGO: White Bread

MY MOST VERSATILE COOKIE DOUGH

Posted in Cookies by

I have used this simple recipe in countless ways and it simply never disappoints me. Because it has no leavening agent, it holds its shape either as a cutout or as a stamped cookie. You can also use it for thumbprint cookies. You can paint it, you can stencil it. And of course, you can treat it as a regular sugar cookie and decorate it with Royal icing. I will give you the basic formula and a few variations, but they will all perform exactly the same way.

HAZELNUT COOKIE DOUGH
(from The Bewitching Kitchen)

226 g butter
150g total sugar (100 + 50 white and brown or reversed, see comments)
30g egg (must weigh)
1 tsp hazelnut emulsion (variations in comments)
¼ tsp vanilla extract
380g all purpose flour
½ tsp salt

Soften butter on low mixer setting. Add sugars and mix on low until butter is incorporated. Add egg, extracts, mix on low. Add flour and salt and mix until dough comes together.

Form disc, wrap in plastic and place in fridge 10 minutes.

Roll out, press stamps or cut. Refrigerate for 90 minutes or freeze for 15 minutes before baking at 350F until done, depends on size and thickness of your cookie.

ENJOY!

to print the recipe, click here

Comments: Let’s talk extracts. I really love the Hazelnut Bakery Emulsion from LorAnn (click here). It has a strong smell but don’t let that scare you, it bakes with a wonderful flavor. Variations: use Pistachio Bakery Emulsion, or Natural Orange, all from LorAnn. As to sugars, you can either use 100g white and 50g brown, or the opposite. Some brown sugar is important, if you want a slightly crispier cookie, go for higher amount of white sugar. The cookie will also be obviously lighter, so that might be more appropriate for some designs. Finally, it is very important to weight the egg. I know, if you don’t own a scale, it is a problem but if you add one full egg it will be too much. I rarely need to adjust anything in the dough if I follow this recipe to a T. Having covered the basics, let me show you a few ideas to put this baby to use.

.

.

STRAWBERRY JAM COOKIES

I used 100g white sugar and 50g brown for this one. Roll the cookie, cut the shape, make little holes with a toothpick for added cuteness. Press your finger twice to form a little heart shape. Fill with jam (do not add too much). Bake. Decorate with Royal icing once cool. If you don’t want to use the decoration, just make a round shape and fill it with jam.

.

COCOA POWDER STENCILING

Super fun technique. You will brush a little cocoa powder on the raw cookie using a stencil, then bake. I have also used a cocoa paste made with softened butter, powdered sugar and flour, but managed to lose that recipe. Could not retrieve it, don’t remember where I saw it. Very sorry, but cocoa powder by itself works great (you can see my full blog post about it here).

.

STAMPED COOKIES

For these cookies, I went with 100g brown sugar and 50g white. I wanted a darker shade to start with. After baking, I painted the design with luster powder, either gold or bronze. The cookie stamp is available here.

.

.

ROLLED, MOLDED, PRESSED

Higher proportion of white sugar for all of those. Notice how the impression stays nicely, no matter the technique you choose to work with the dough.

.

.

.

SPRINGERLE MOLDS

You can leave the cookie unpainted, or have some fun with colors. I do like luster powder for this type of decoration, it comes with a natural shine I adore. When I leave the cookies unpainted, I sometimes like to spray a little PME luster pearl, but that is totally optional.

.

.

PAINTED COOKIES


Those were tiny little cookies, baked, cooled, and painted with different colors of luster powder + vodka. Also pretty cute if left unpainted. But you know I find it hard to resist the call of color…

.

I hope you will give this recipe a try, and love it as much as I do.

ONE YEAR AGO: White Chicken, a Cantonese Classic

TWO YEARS AGO: Baking with the Heart

THREE YEARS AGO: Roasted Cauliflower with Chickpeas and Quinoa

FOUR YEARS AGO: A Savory Phyllo Pie

FIVE YEARS AGO: Nut-Free Lady Grey Macarons

SIX YEARS AGO: Mini-Heart Cakes for your Valentine

SEVEN YEARS AGO: Blue Moon Milk

EIGHT YEARS AGO: Slow-Cooked Chicken Meatballs

NINE YEARS AGO: Zesty Flourless Chocolate Cake

TEN YEARS AGO: Maple Pumpkin Pecan Snacking Cake

ELEVEN YEARS AGO: Silky Gingered Zucchini Soup

TWELVE YEARS AGO: Sweet Fifteen!

THIRTEEN YEARS AGO: Sesame and Flaxseed Sourdough

FOURTEEN YEARS AGO: Green Beans with Miso and Almonds

FIFTEEN YEARS AGO: Saturday Morning Scones

SIXTEEN YEARS AGO: White Bread